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Roasted Lamb With Chimichurri Sauce

Roasted Lamb With Chimichurri Sauce

Roasted Lamb With Chimichurri Sauce (Photo: Andrew Hemingway)

Executive savory chef Jason Gould serves roast rack of lamb with Moroccan spiced carrots, farro pilaf, and mint chimichurri at Common Bond Brasserie & Bakery. Cooking lamb is easy, Gould says. All you have to do is trim the excess fat and roast at high heat. Really good lamb needs no more than salt and pepper.

Ingredients: 

1 (14-18 ounces) rack of lamb, about eight bones
Kosher salt and freshly ground black pepper to taste
2 smashed garlic cloves
2-3 sprigs of fresh rosemary
2 ounces butter
For chimichurri:
2 limes
4 quarts water
½ cup plus ¼ teaspoon kosher salt
1 ounce fresh mint
2 ounces parsley
1 cup extra virgin olive oil
1 Tablespoon chopped garlic
4 ounces red onion
¼ cup red wine vinegar
2 red jalapeños

Recipe directions: 

Remove the lamb from the refrigerator and allow it to reach room temperature before seasoning with salt and pepper.

Preheat the oven to 450 degrees, or, if possible, 500 degrees. Strip most surface fat from the lamb, or ask your butcher to do so. Next, cut between the ribs, almost down to the meaty eye. Remove excess fat from the bones.

Heat a large cast-iron pan over high heat on the stove and sear all sides until deep golden brown. Lay the lamb on the bones and transfer the cast-iron pan with the lamb to the oven. Roast for about 12 minutes.

While the lamb is roasting, zest and juice the lime. Set zest and juice aside.

Pour 4 quarts of water and ½ cup of kosher salt into a pot. Bring to a boil to blanch the mint, then immediately transfer to ice water. Wring excess water out of the mint and roughly chop it up.

Transfer mint to a food processor, along with lime zest and juice. Add parsley, olive oil, garlic, red onion, red wine vinegar, jalapeños, and ¼ teaspoon of kosher salt. Process until you get a chunky, even puree. Set chimichurri aside.

Remove the lamb from the oven and add garlic, rosemary, and butter to the cast-iron pan. Spoon the melted rosemary- and garlic-infused hot butter over the lamb and allow the lamb to cool for five minutes. Serve, separating the ribs, if desired, by cutting down straight through them. Divide the lamb and chimichurri onto two large plates. Serve immediately and Happy Valentine’s! Makes two servings.

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